Source: Martha Stewart Living, July 2004
- 1 tablespoon vegetable oil
- 1 shallot, thinly sliced
- 1 pound large shrimp (about 16), peeled and deveined, tails left intact
- 2 tablespoons Asian chili sauce
- 1 tablespoon sugar
- Coarse salt and freshly ground pepper
Heat oil in a large skillet over medium-high heat until hot but not smoking. Add shallot, and cook until softened and light golden, 2 to 3 minutes.
Add shrimp, chili sauce, and sugar; cook, stirring constantly, until shrimp are pink and opaque, 3 to 4 minutes. Season with salt and pepper. Serve with coconut noodles and bok choy.